Yuzu kosho (Japanese chilli citrus paste)
This keeps for months in the fridge. Use it to flavour rice or top noodles.
- 1 yuzu ( use other citrus such as limes/lemons/bergamots/meyer lemon if unable to get a yuzu)
- 1 small green chilli
- 1 tbsp sea salt
Zest the yuzu, taking care not to include the pith. Deseed the chilli.
In a blender or a pestle and mortar mince all the ingredients together.